Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and baking powder.
5. Gradually add the dry ingredients to the creamed mixture, stirring until just combined.
6. Fold in the chocolate chips, oats, shredded coconut, chopped nuts, and raisins until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until edges are golden brown but centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: Approximately 220 kcal per cookie | Servings: About 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use a mix of pecans and walnuts for a richer, nuttier flavor profile.
Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and baking powder.
5. Gradually add the dry ingredients to the creamed mixture, stirring until just combined.
6. Fold in the chocolate chips, oats, shredded coconut, chopped nuts, and raisins until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until edges are golden brown but centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: Approximately 220 kcal per cookie | Servings: About 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use a mix of pecans and walnuts for a richer, nuttier flavor profile.
